JJ’s Spaghetti IN Meatballs

Federal Ammo’s JJ Reich shares his unusual take on traditional spaghetti and meatballs

By author of Timber 2 Table Wild Game Recipes Print Recipe
prep time
cook time

One of the best benefits of blogging for Timber2Table is sharing wild game recipes with and from other hunters. At a recent squirrel hunting camp, Federal Ammo’s JJ Reich mentioned that he had been experimenting with a version of venison spaghetti and meatballs inspired by his favorite Scotch egg recipe. 

Serve the meatballs with marinara blended with parmesan cheese for dipping.

In it, he tossed cooked spaghetti with a good store-bought sauce and parmesan cheese. He then packed the mixture into molds used to make large round ice balls for cocktails.

Pack the sauced spaghetti in ice ball molds then freeze.

He froze the spaghetti to hold its shape. Next he wrapped the spaghetti balls in a thin layer of venison Italian sausage. Then he rolled them in panko breadcrumbs. The result was a Scotch-egg-style spaghetti IN meatballs. 

Realtree Store


2 pounds venison Italian sausage

1 jar (25 ounces) spaghetti sauce

16 ounces dried spaghetti, cooked

4 ounces parmesan cheese

3 cups panko breadcrumbs

Non-stick vegetable oil cooking spray

Cooking Instructions

Start by boiling the spaghetti in salted water. Drain the pasta and mix in enough sauce to coat it. Pack the spaghetti in round ice-ball molds. Freeze well — usually at least four hours. 

The recipe only requires a few simple ingredients.

Roll out a thin layer of Italian sausage to between ¼ and ½ inch thickness. Unpack the frozen spaghetti balls and place one into the center of the rolled sausage.

Press the sausage into a flat circle.

Wrap the meat around the spaghetti ball to seal it completely.

Wrap the sausage around the spaghetti ball.

Allow the spaghetti balls to rest at room temperature for 30 minutes. 

Repeat the process with remaining spaghetti.

Gently roll the balls in panko breadcrumbs. Then move them to a baking sheet.

Rest the balls to allow the spaghetti to start to thaw, then roll gently in panko bread crumbs to coat.

Spray the surface with vegetable oil spray. Bake at 325 degrees for 30 minutes or until the breadcrumbs are crisp, the sausage has cooked through, and the pasta is piping hot.

Bake until the crust is golden brown and the sausage has cooked through.

Serve with remaining sauce mixed with grated parmesan for dipping.

Have a recipe you would like to suggest as a feature? Email us and let us know!